Spicy mayonnaise is a perfect accompaniment to sushi and a delicious ingredient for any type of burger or sandwich. You can make it quickly using ready-made mayonnaise or make your own from scratch. If you wish, you can also experiment with a vegan, egg-free version. Here is what you need to prepare each of the proposed variants.
Ingrediants
Easy Spicy Mayonnaise
- 1 tablespoon of (15 ml) ready-made mayonnaise
- 1 teaspoon (5 ml) of hot pepper sauce
- 1 teaspoon (5 ml) of lemon juice
Spicy Mayonnaise in Chipotle Version
- 120 ml of ready-made mayonnaise
- 1 tablespoon (15 ml) of adobo sauce
- 2 chillies in adobo sauce
Spicy Mayonnaise Prepared from Scratch
- 1 large egg
- 1 clove of garlic, finely chopped
- 1/2 tablespoon (7.5 ml) of wasabi or 3 small chopped chillies
- 1 ½ teaspoon (7.5 ml) of lemon juice
- 1 teaspoon (5 ml) of white wine vinegar
- ¼ teaspoon (1.25 ml) of Dijon mustard
- ½ teaspoon (2.5 ml) of Tabasco sauce
- ½ teaspoon (2.5 ml) of salt
- 180 ml of olive oil
Spicy Vegan Mayonnaise
- 125 ml of sugar-free almond milk
- 1 ½ tablespoons (7.5 ml) of ground flaxseed
- 2 teaspoons (10 ml) of sugar
- 1 teaspoon (5 ml) of mustard powder
- 1 teaspoon (5 ml) of onion powder
- ¼ teaspoon (1.25 ml) of salt
- ½ teaspoon (2.5 ml) of smoked paprika
- ¼ teaspoon (1.25 ml) of hot sauce
- 1 tablespoon (15 ml) of white wine vinegar
- 1 tablespoon (15 ml) of lemon juice
- 250 ml of grapeseed oil
Spicy Horseradish Mayonnaise
- 125 ml of ready-made mayonnaise
- 1 tablespoon (15 ml) of horseradish
- 2 teaspoons (10 ml) of fresh chopped chives
- 2 teaspoons (10 ml) of freshly squeezed lemon juice
- ¼ teaspoon (1.25 ml) of pepper
Steps
Method 1 of 5: Making the Easy Spicy Mayonnaise
Step 1. Combine the ready-made mayonnaise and hot sauce using a whisk
Pour both into a bowl and mix until evenly combined.
- In the United States, spicy mayonnaise is mostly made using the famous Thai hot sauce "Sriracha". Remember that this is a very hot sauce. Add only a small amount at a time and taste the result before incorporating more; if it is too spicy, add more mayonnaise to dilute.
- Keep stirring until the ingredients are completely blended. The spicy mayonnaise should be uniform in color, devoid of any dark streaks from the chili sauce.
Step 2. If desired, add lemon juice as well
Incorporate it into the spicy mayonnaise and mix carefully to blend it with the sauce.
- Lemon juice is only optional, but if you overdo the chili sauce, it will help mitigate the spiciness of your mayonnaise.
- Since the lemon juice is not clearly visible, unlike the hot sauce, you will need to make a rough estimate of the time it will take to fully mix the ingredients. To do this, try to remember how long you had to stir to fully blend the hot mayonnaise sauce.
Step 3. Store the spicy mayonnaise in the refrigerator until serving time
Cover it with cling film and store it in the refrigerator until you are ready to use it.
- The result obtained will have a slightly more liquid consistency than normal mayonnaise.
- If you intend to accompany the sushi with spicy mayonnaise, you can transfer it to a pastry bag and distribute it in small quantities useful to flavor the dish.
Method 2 of 5: Make Chipotle Version Spicy Mayonnaise
Step 1. Buy your favorite peppers, preferably marinated in adobo sauce
Chillies in adobo sauce are a typical ingredient of Mexican and Asian cuisine. Visit a shop specializing in ethnic foods and look for them near the jalapenos in a jar. Chipotle peppers are made by drying and smoking jalapenos.
Step 2. Prepare the chillies
After opening the package, take out a couple of chipotles. If possible, use a glass cutting board to prevent it from absorbing the hot pepper oils. Finely chop them with a sharp knife.
If you prefer an even finer result, blend the peppers with the adobo sauce using a food processor. The final result will be a dense and uniform paste
Step 3. Combine the three ingredients and keep the result until use
Mix the chillies, adobo sauce, and ready-made mayonnaise until you have an even sauce with a salmon color. Once ready, transfer it to an airtight container.
To further enhance the look of your spicy mayonnaise, garnish it with finely chopped chili or powdered cayenne pepper
Method 3 of 5: Making Spicy Mayonnaise from Scratch
Step 1. Separate the yolk from the white
Break the egg into a small bowl. Hold the yolk in the broken shell and drop the egg white into the bowl below. Set the egg white aside for use in another recipe and use the yolk to make the mayonnaise.
- To be able to completely separate the yolk from the white, you may have to transfer it several times from one half of the shell to the other. Move with extreme delicacy.
- You can simplify the task by using a special egg separator. Break the egg into the egg separator and let the utensil do the rest of the work.
- Remember to keep the egg white, you can use it to prepare another recipe.
- Egg yolks contain lecithin, a natural emulsifier that acts as a glue between the ingredients and thickens the mayonnaise.
Step 2. Blend the egg yolk, vinegar, and lemon juice
Transfer the three ingredients to a medium-sized glass bowl and mix with a whisk until you get a completely uniform result.
- You will need to get a bright yellow sauce.
- Vinegar and lemon juice both add acidity and flavor to the final product.
- If you wish, you can mix the ingredients using an electric whisk or food processor instead of by hand; the process will be shorter and simpler. Even a simple hand whisk will still allow you to achieve the desired result.
Step 3. Add the spicy note
Stir in the wasabi, minced garlic, Dijon mustard, Tabasco sauce, and salt, then mix thoroughly to combine all ingredients evenly.
- If you use chillies, don't worry about removing the seeds before incorporating them into the recipe. The seeds contain a large dose of capsicin, the substance responsible for spiciness, so removing them would risk getting a slightly bland-tasting mayonnaise.
- If you intend to use a food processor, pour the ingredients into the container through the top hole. Light it at short intervals, until the solid ingredients, such as garlic and chillies, are finely chopped and completely incorporated into the mayonnaise.
Step 4. Add 1/3 of the oil gradually (60ml)
Incorporate one teaspoon at a time without ever stopping mixing.
- It should take about 4 minutes to add all 60ml of oil.
- If mixing the mayonnaise with the whisk you notice that the bowl tends to move excessively, place it on a kitchen towel to make it more stable.
- Although using a hand whisk you can still get a good result, a food processor can be very useful at this point in the preparation. In this case, add the oil by pouring it through the opening in the lid. Do not turn off the appliance until the oil is completely blended with the other ingredients.
Step 5. Slowly add the remaining oil (120ml)
Pour it into the mayonnaise, without ever stopping stirring.
- This step should take approximately 8 minutes to complete.
- By the time you finish adding the oil, your spicy mayonnaise should have reached a fairly thick consistency.
- If you're using a food processor, pour the remaining oil through the small opening in the lid. Do not turn off the appliance until the oil is completely blended with the other ingredients.
Step 6. Store the mayonnaise in the refrigerator until ready to serve
Cover it with cling film and store it in the refrigerator until you are ready to bring it to the table.
- Remember that fresh mayonnaise must be consumed within 5 days.
- For an even more appetizing result, finely chop a Thai red pepper and sprinkle it in the center of the sauce. Thanks to the contrast of colors, the mayonnaise will seem prepared by a real chef.
Method 4 of 5: Make Vegan Spicy Mayonnaise
Step 1. Blend the flax seeds with the almond milk
Blend the two ingredients in the blender until the flax seeds are invisible. To do this, you will need to use it at maximum speed.
- To achieve the desired result, it will take about a minute.
- You will need to get a mixture with a light and foamy consistency.
- When choosing almond milk, make sure it has a natural taste and a liquid, even consistency. The advice is to opt for a sugar-free drink. If you can't find almond milk, you can use soy milk, while it's best to avoid oat or hemp milk.
- As an alternative to the blender you can use a common food processor. Mixing the ingredients by hand could also give a good result, but fully incorporating the flaxseed into the milk could be quite time-consuming and difficult.
- In this recipe the flax seeds replace the eggs and have the task of binding and thickening the ingredients of the mayonnaise. It is good to note that for their thickening properties to be activated, they will need to be blended properly.
Step 2. Add flavor to the sauce
Add the sugar, mustard and onion powder, salt, paprika and hot sauce to the blender. Blend the ingredients on high speed for about 30 seconds.
Make sure the hot sauce is free of animal-based ingredients. As an alternative to a ready-made sauce, you can add 3 small, finely chopped red chillies
Step 3. Add the acid part
Incorporate the lemon juice and vinegar into the sauce in the blender. Blend for a few more seconds, at high speed, to completely blend the ingredients.
As with the traditional egg-based version, in this recipe, the lemon juice and vinegar add acidity and flavor to the sauce
Step 4. Slowly incorporate the oil
Add the grapeseed oil, 1 tablespoon at a time. Blend for 30 seconds after each addition.
- Alternatively, you can pour it flush through the small opening in the cap.
- The important thing is that the oil is added slowly and evenly, otherwise the mayonnaise will not have the right consistency and density.
- Turn off the blender from time to time to prevent the blade from overheating by transferring heat to the ingredients.
- After adding half of the oil, you should notice that the mayonnaise begins to thicken. When you have incorporated about 3/4 of the oil it should be spreadable. The final addition will give it a fuller texture.
Step 5. Store it in the refrigerator for several hours
Transfer it to a glass container and close it with the lid, alternatively you can cover it with cling film. Store the mayonnaise in the refrigerator for several hours to allow it to thicken further. Also, remember to always store it in the refrigerator between uses.
- The sauce will initially have a very strong and powerful flavor. Cooling it in the refrigerator will ensure that the flavors blend and reach the right intensity.
- Consume your vegan mayonnaise within a week.
Step 6. Enjoy your meal
Method 5 of 5: Make the Spicy Horseradish Mayonnaise
Step 1. Prepare the horseradish
If you have chosen to use a ready-made horseradish paste, simply dose the correct amount. Fresh horseradish is considerably stronger than processed and packaged horseradish, so be careful when cutting it. To prepare it, simply chop a root, pour it into the blender, add a few drops of water and blend. The result will be a pasta very similar to those sold ready-made.
If you are going to use fresh horseradish, cut the doses indicated in the recipe by half (or more). Remember that it will always be possible to add more, to spice up the mayonnaise, but it would not be possible to remove it to obtain a more delicate taste
Step 2. Blend all the ingredients
Take a whisk and mix the mayonnaise, horseradish, chives, lemon juice and pepper together. Keep stirring until the sauce takes on a completely uniform hue. Make sure there are no darker areas.
Make horseradish mayonnaise using a metal or glass bowl. Compared to chili, horseradish has a much more pungent taste and using a plastic container could affect the taste or smell of future preparations
Step 3. Cover the mayonnaise and refrigerate until ready to use
As the days go by, the mayonnaise will become even tastier, but also spicier. If possible, prepare it a day in advance so that the flavors have time to blend and intensify.
Advice
- If the mayonnaise appears too thick during preparation, try adding a small amount of water, no more than a teaspoon (5 ml) at a time, until it reaches the desired consistency.
- If desired, use pasteurized egg yolks rather than raw. The end result won't change, but pasteurized eggs are generally considered safer than raw ones.
Warnings
- Eating raw eggs puts you at risk of contracting salmonella. If you are pregnant or if your immune system is compromised, avoid products made with raw eggs. Elderly people and children should also avoid preparations that contain raw eggs, including homemade mayonnaise following the traditional recipe.
- Since classic mayonnaise is made with raw eggs, it is best to keep it in the refrigerator at all times.
